Gingery Lavender Shortbread

From better homes and gardens 2004 christmas cookies magazine

Preheat oven to 325f.

Line a cookie sheet with parchment paper and set aside.

In bowl , combine flour , sugar , crystallized ginger , lavender , and ground ginger.

Using a pastry blender , cut in butter until mixture resembles fine crumbs and starts to cling.

Form mixture into a ball.

Knead until smooth.

Roll or pat dough onto prepared cookie sheet in 11 x 6 rectangle.

With large knife , carefully halve rectangle lengthwise , then cut crosswise into 16 slices.

Do not separate slices.

Bake in preheated oven for 25 to 30 minutes or until edges are light brown and center is set.

Re-cut the rectangle and separate the slices while warm.

If desired , sprinkle with additional sugar.

Cool on cookie sheet 5 minutes.

Transfer to a wire rack and let cool completely.

To store: place cookies in layers separated by waxed paper in an airtight container.

Store at room temperature for 3 days or freeze for up to 3 months.

all-purpose flour, sugar, crystallized ginger, ground ginger, dried lavender blossoms, butter